Ingredients
1 cup flour
½ cup unsalted sweet cream butter (from Walmart), softened
¼ cup dark brown sugar, packed
¼ cup light brown sugar, packed
⅓ cup granulated sugar
1 ½ cup rolled oats
1 large egg
1 tbsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
A dash of salt
1 cup dark chocolate chips (I may have used semi-sweet this time I can't remember)
2 cups dried cranberries
½ cup unsalted sweet cream butter (from Walmart), softened
¼ cup dark brown sugar, packed
¼ cup light brown sugar, packed
⅓ cup granulated sugar
1 ½ cup rolled oats
1 large egg
1 tbsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
A dash of salt
1 cup dark chocolate chips (I may have used semi-sweet this time I can't remember)
2 cups dried cranberries
Directions
i. Whisk together flour, baking soda, baking powder, and salt, leave it be
ii. In mixing bowl, beat the butter, light brown, dark brown, and granulated sugar until fluffy. A few minutes on medium-high. Add the egg and vanilla and continue to mix on low. Be sure to scrape the sides down too
iii. Add the dry ingredients from before (slowly so you don't get flour all over everything)
iv. Stir in the oats, cranberries and chocolate chips by hand
v. Chill in fridge for 30-45 minutes (the dough, not you) and preheat the oven to 350℉
vi. Bake for 8-10 minutes, until the edges of the cookies begin to turn a golden-brown.
vii. These cookies will look severely underbaked. They aren't. They'll keep cooking once you remove them from the oven. The oats just hold a lot of moisture
viii. Let cookies cool for 3 minutes on the pan before moving them
ii. In mixing bowl, beat the butter, light brown, dark brown, and granulated sugar until fluffy. A few minutes on medium-high. Add the egg and vanilla and continue to mix on low. Be sure to scrape the sides down too
iii. Add the dry ingredients from before (slowly so you don't get flour all over everything)
iv. Stir in the oats, cranberries and chocolate chips by hand
v. Chill in fridge for 30-45 minutes (the dough, not you) and preheat the oven to 350℉
vi. Bake for 8-10 minutes, until the edges of the cookies begin to turn a golden-brown.
vii. These cookies will look severely underbaked. They aren't. They'll keep cooking once you remove them from the oven. The oats just hold a lot of moisture
viii. Let cookies cool for 3 minutes on the pan before moving them
